Vanilla Bean Panna Cotta Recipes

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VANILLA PANNA COTTA



Vanilla Panna Cotta image

Provided by Michael Symon : Food Network

Categories     dessert

Time 6h35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups heavy cream
1 vanilla bean
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
1/2 cup whole milk
1/2 cup whole-milk Greek yogurt
Sliced strawberries and fresh mint, for garnish (optional)

Steps:

  • Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
  • Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
  • Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

VANILLA BEAN PANNA COTTA



Vanilla Bean Panna Cotta image

Panna Cotta is a classic Italian Dessert Recipe, this one has a rich vanilla flavor using real vanilla beans, but you can sup with vanilla paste. Your family and guest are sure to enjoy this elegant, creamy dessert. And while it's good on it's own, you may like to serve with a topping of your favorite seasonal fruit

Provided by Bonnie G 2

Categories     Dessert

Time 35m

Yield 6 ramakins, 6-8 serving(s)

Number Of Ingredients 6

2 cups heavy cream
1 vanilla bean
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin
1/2 cup milk (I used 1% because that's what I had in the fridge)
1/2 cup whole-milk Greek yogurt

Steps:

  • .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.
  • Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.
  • NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.
  • TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance - perfect for parties!

Nutrition Facts : Calories 353.2, Fat 30.1, SaturatedFat 18.7, Cholesterol 111.5, Sodium 41.4, Carbohydrate 19.8, Sugar 16.7, Protein 2.8

VANILLA PANNA COTTA



Vanilla Panna Cotta image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 11

3 tablespoons water
1 tablespoon powdered gelatin
4 cups heavy cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
Mixed berries
Satin chocolate sauce, recipe follows
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

Steps:

  • In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
  • Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
  • To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

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